How to Crimp Pie Crust
Want to make your pie crust look even more amazing? Learn how to crimp the edges using just your fingers. No special equipment required!
Servings: 1 pie crust
Equipment
Ingredients
- 10-12 ounces prepared pie dough
Instructions
- Roll out the pie dough on a lightly floured surface into a circle that's slightly larger than a standard 10-inch pie dish.
- Lift the rolled-out dough and gently place it into the pie dish, making sure it fits snugly all over the base.
- Use scissors or a knife to trim any excessive overhang, but leave about 1 inch of dough hanging over the edges.
- Gently press the dough with your thumb and index finger of one hand from the outside to form a V shape. Then use your thumb and index finger from your other hand to press the inside of the V shape from the inside. This forms the point of the V shape for both sides of the crust.
- Begin at one end and work your way around the entire pie dough.
- Refrigerate or freeze for 15-30 minutes while preparing your desired filling. This will help to prevent the pie dough from shrinking when you bake it.
Notes
The nutrition label is for 1 whole pie crust and has not been divided into servings. Find more nutrition facts on your recipe of choice.
Storage: If you're not ready to use your pie crust immediately, you can cover it loosely with plastic wrap (to avoid damaging the crimped edges) and refrigerate the wrapped pie crust in the refrigerator for up to 3 days.
Nutrition
Serving: 1pie crust | Calories: 1296kcal | Carbohydrates: 138g | Protein: 17g | Fat: 74g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 34g | Sodium: 1160mg | Potassium: 275mg | Fiber: 7g | Vitamin A: 3IU | Calcium: 54mg | Iron: 7mg
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